Buta Dali (Chana Dal)- 2 cups
Kakharu- 300 grams
Aloo- 200 grams
Teja Patra - 2
Ginger- 4 inch
Onion- 1 small (Diced)
Turmeric
Salt
Cumin Seeds- 3 teaspoon
Dry red Chillis- 8 pieces
Mustard Seeds - 1 teaspoon

Masala- Dry fry 2 teaspoon of Jeera with 3-4 dry red chillis and grind it to a powder. This powder is commonly reffered as “Jeera-Lanka” Gunda (powder).

Wash Buta Dali well and put it to boil in a pressure cooker or in a regular cooking vessel with covered lid. Do not over cook the dal.

Wash and cut Kakharu and Aloo into big pieces.

Dice onions and ginger.

Heat oil in a separate pan. Add the cut vegetables and stir well.  Add turmeric, salt and cook covered till vegetables are almost done. Take it off the heat and set aside.

In the same pan add some more oil and put Teja patra, mustard seed, dry red chilli, cumin seed. Stir and then add the diced onion and ginger. Stir till the onions turn golden brown. Put the vegetables back into the pan and then add the boiled buta dali and let it all boil together.

Before taking it off the stove, add 1 table spoon of Jeera-Lanka powder.

 Note: The consistency of the dish is a personal preference. So add water accordingly.